METHOD FOR PREPARING HYDROGENATED OILS

FIELD: food industry and technology. SUBSTANCE: invention relates to method for preparing hydrogenated oils used in producing margarine, confectionary, culinary fats and fats of special aims. Method for preparing hydrogenated oils involves mixing vegetable oils and/or their mixtures with nickel-cont...

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Bibliographische Detailangaben
Hauptverfasser:	SOLUJANOV S.N, AZNAUR'JAN M.P, RUMJANTSEV V.JU, DJADJURA T.V, PODOBRAZHNYKH A.N, ANISIMOVA A.G, ANISIMOV A.A
Format:	Patent
Sprache:	eng ; rus
Schlagworte:	ANIMAL AND VEGETABLE OILS, FATS, FATTY SUBSTANCES AND WAXES CANDLES CHEMISTRY DETERGENTS ESSENTIAL OILS FATS, OILS OR FATTY ACIDS BY CHEMICAL MODIFICATION OF FATS,OILS, OR FATTY ACIDS OBTAINED THEREFROM FATTY ACIDS FROM FATS, OILS OR WAXES FATTY ACIDS THEREFROM METALLURGY PERFUMES PRODUCING (PRESSING, EXTRACTION), REFINING AND PRESERVINGFATS, FATTY SUBSTANCES (e.g. LANOLIN), FATTY OILS AND WAXES,INCLUDING EXTRACTION FROM WASTE MATERIALS
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Beschreibung
Zusammenfassung:	FIELD: food industry and technology. SUBSTANCE: invention relates to method for preparing hydrogenated oils used in producing margarine, confectionary, culinary fats and fats of special aims. Method for preparing hydrogenated oils involves mixing vegetable oils and/or their mixtures with nickel-containing catalyst followed by feeding the prepared mixture into reactor-hydrogenator. Mixing vegetable oils and/or their mixtures with nickel-containing catalyst as suspension is carried out using injector-batcher in the feeding rate of indicated oils from 0.1 to 1.5 m/s at temperature from 130 to 180 C. Invention provides the enhancement of operating process in vegetable oils hydrogenation with the required complex of physical-chemical indices and to enhance selectivity of the hydrogenation process. EFFECT: improved preparing method. 2 cl, 5 ex